Indian
Indian - South Indian Classics
Navratan Korma
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 2 cups mixed vegetables (carrot, beans, green peas, cauliflower)
- • 1/2 cup freshly grated coconut
- • 8 cashew nuts
- • 1 tbsp poppy seeds
- • 1 tsp fennel seeds
- • 2 green chilies
- • 1/2 cup thick coconut milk
- • 2 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the cashews and poppy seeds 15 minutes, then grind with the coconut, fennel seeds, and green chilies into a smooth paste.
2
Phase 2
Heat the ghee and fry the mixed vegetables for 5 minutes.
3
Phase 3
Add the ground paste, salt, and 1/2 cup water; cover and cook 8 minutes until the vegetables are tender.
4
Phase 4
Stir in the coconut milk and simmer 3 minutes without boiling hard.
5
Phase 5
Serve with parotta, chapati, or appam.